How to make fried pickle latkes for Hanukkah

You'll want to make these latkes for more than just eight nights.

Kritzer, who frequently ate fried pickles dipped in ranch as a late-night snack while living in Texas, said she realized "latke batter could be a perfect crust for a fried pickle."

"The best latkes are crispy on the outside and soft in the middle, and these have an extra crunch from the pickle slice," she explained. "I dried the pickles very well and coated them in a little potato starch to help keep the latke crispy."

Plus, she added some fried-pickle-inspired spices to the raw potato mixture, too.

Check out the full recipe for how to make fried pickle latkes here.

Here's the ingredients you'll need to recreate the dish at home:
5 cups (about 2 pounds) russet potatoes, washed
2 eggs
2 tablespoons all-purpose flour
1 tablespoon potato starch (optional)
1 teaspoon garlic powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
3 to 4 kosher dill pickles, sliced 1/4-inch thin and dried very well
1 teaspoon potato starch
1/2 cup canola oil

See the full preparation and cooking directions on What Jew Wanna Eat.

This story was originally published on Dec. 9. 2020.